Haw Mog Hoy (Spicy Steamed Mussels with Coconut) Recipe

Haw Mog Hoy (Spicy Steamed Mussels with Coconut) Recipe

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45 juta s/d 2.5 milyar listing 2018
Haw Mog Hoy (Spicy Steamed Mussels with Coconut) Recipe Haw Mog Hoy (Spicy Steamed Mussels with Coconut) Recipe The coconut plays an important part in Thai cuisine. The tradition in upper-class households in this region says that coconut should be the first solid food to pass through the lips of any Thai baby. This is accomplished at the age of 1 month, when the infant is bathed in water containing coconut and fed three spoonfuls of soft, young coconut by a priest.
Haw Mog Hoy (Spicy Steamed Mussels with Coconut)

Haw Mog Hoy (Spicy Steamed Mussels with Coconut) Recipe

The coconut plays an important part in Thai cuisine. The tradition in upper-class households in this region says that coconut should be the first solid food to pass through the lips of any Thai baby. This is accomplished at the age of 1 month, when the infant is bathed in water containing coconut and fed three spoonfuls of soft, young coconut by a priest. Ingredients :
  • 2 pounds (1.1 kg) fresh mussels
  • 2 tablespoons (30 mL) vegetable oil
  • 1 shallot, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 4 fresh serrano or jalapeño chiles, stems and seeds removed, chopped
  • 1 teaspoon (5 mL) chopped cilantro root (or stems)
  • 1 teaspoon (5 mL) chopped fresh ginger
  • 1 teaspoon (5 mL) chopped lemongrass
  • 1/2 teaspoon (2.5 mL) minced lemon peel
  • 2 teaspoons (10 mL) shrimp paste
  • 3/4 cup (177 mL) thick coconut milk
  • 1 large egg, lightly whisked
  • 2 tablespoons (30 mL) rice flour
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup (59 mL) basil leaves
Method :
  1. Scrub the mussels with a stiff wire brush and rinse them in cold salted water. Cook them in a steamer until they open, discarding any that fail to do so. Remove the mussels from the shells and reserve the larger shells.
  2. In a sauté pan, heat the oil over medium heat. Add the shallot and garlic and sauté for 3 to 4 minutes. Add the chiles, cilantro, ginger, lemongrass, lemon peel, and shrimp paste. Continue to cook, stirring frequently, until the mixture gives off a fragrant aroma, then remove the pan from the heat and transfer the contents to a mixing bowl. Add the coconut milk, egg, flour, salt, and pepper and stir to combine thoroughly.
  3. Blanch the basil leaves in boiling water and arrange on the bottom of the reserved shells. Place 3 mussels in each shell and spoon a little sauce over the top of each. Place the mussels in a steamer and cook until heated through, about 5 minutes. Serve immediately.
Yield : 4 servings Heat Scale : Medium See also recipes  "Prik Chee Sy Moo (Thai Baked Stuffed Chile Peppers) Recipe" coconut recipe, haw mog hoy, haw mog hoy recipe, how to make coconut, how to make haw mog hoy, how to make spicy steamed mussels, ingredients coconut, ingredients haw mog hoy, ingredients spicy steamed mussels, method coconut, method haw mog hoy, method spicy steamed mussels, spicy steamed mussels recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Haw Mog Hoy (Spicy Steamed Mussels with Coconut) Recipe

Article Categories : Asian Recipes, Thailand Recipes

Haw Mog Hoy (Spicy Steamed Mussels with Coconut)

Haw Mog Hoy (Spicy Steamed Mussels with Coconut) Recipe

The coconut plays an important part in Thai cuisine. The tradition in upper-class households in this region says that coconut should be the first solid food to pass through the lips of any Thai baby. This is accomplished at the age of 1 month, when the infant is bathed in water containing coconut and fed three spoonfuls of soft, young coconut by a priest.

Ingredients :

  • 2 pounds (1.1 kg) fresh mussels
  • 2 tablespoons (30 mL) vegetable oil
  • 1 shallot, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 4 fresh serrano or jalapeño chiles, stems and seeds removed, chopped
  • 1 teaspoon (5 mL) chopped cilantro root (or stems)
  • 1 teaspoon (5 mL) chopped fresh ginger
  • 1 teaspoon (5 mL) chopped lemongrass
  • 1/2 teaspoon (2.5 mL) minced lemon peel
  • 2 teaspoons (10 mL) shrimp paste
  • 3/4 cup (177 mL) thick coconut milk
  • 1 large egg, lightly whisked
  • 2 tablespoons (30 mL) rice flour
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup (59 mL) basil leaves

Method :

  1. Scrub the mussels with a stiff wire brush and rinse them in cold salted water. Cook them in a steamer until they open, discarding any that fail to do so. Remove the mussels from the shells and reserve the larger shells.
  2. In a sauté pan, heat the oil over medium heat. Add the shallot and garlic and sauté for 3 to 4 minutes. Add the chiles, cilantro, ginger, lemongrass, lemon peel, and shrimp paste. Continue to cook, stirring frequently, until the mixture gives off a fragrant aroma, then remove the pan from the heat and transfer the contents to a mixing bowl. Add the coconut milk, egg, flour, salt, and pepper and stir to combine thoroughly.
  3. Blanch the basil leaves in boiling water and arrange on the bottom of the reserved shells. Place 3 mussels in each shell and spoon a little sauce over the top of each. Place the mussels in a steamer and cook until heated through, about 5 minutes. Serve immediately.

Yield : 4 servings
Heat Scale : Medium

See also recipes  “Prik Chee Sy Moo (Thai Baked Stuffed Chile Peppers) Recipe”